Roasted Beet & Goat Cheese Salad

Prep Time: 15 minutes | Cook Time: 1 hour | Serves 4

The colors, flavors and prep for this beet salad make it perfect for entertaining.Want to make it ahead of time? Roast the beets and make the dressing up to 2 days in advance and store them in the fridge. Assemble the salad just before serving.

Ingredients

• 4 to 5 medium beets
• Extra-virgin olive oil, for drizzling
• 2 cups salad greens, arugula or spring mix
• ½ shallot, thinly sliced
• ¼ cup toasted walnuts - optional, for crunch
• 2 ounces Herbs de Humboldt goat cheese, torn
• 1 apple or pear (optional)
• Flaky sea salt
• Freshly ground black pepper

• ¼ cup balsamic vinegar
• 1 teaspoon honey or maple syrup
• 1 garlic clove, grated
• 2 teaspoons Dijon mustard
• ½ teaspoon sea salt
• Freshly ground black pepper
• 6 Tablespoons extra-virgin olive oil

Instructions

1. Preheat the oven to 400°F.
2. Combine all dressing ingredients in a jar with a tight-fitting lid and shake to combine.
3. Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper.
4. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets.
5. Remove the beets from the oven, remove the foil, and set aside to cool.
6. When they are cool to the touch, peel the skins. Tip: hold them under cool running water and slide the skins off with your hands.
7. Let the beets cool and chill them in the fridge until ready to use.
8. Slice the beets into ¼" thick rounds.
9. Assemble the salad with the greens, shallots, beets, cheese, and nuts, if using.
10. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.